Berliner 2500 - CA White Milk Cream
Dough and Glaze — a Zeelandia recipe in 2 components, makes 30 pieces. Uses Zeelandia Berliner 2500 Doughnut Premix 25 kg and Zeelandia Fondant Ready (14 kg).
- mixing time (low speed)
- 4 min
- mixing time (high speed)
- 6 min
- dough temperature
- 26-28 °C
- initial proofing time
- 15 min
- resting time (dough pieces)
- 10 min
- proofing time (final, in proofer)
- 35 min
- proofing time (final, outside proofer)
- 20 min
- frying temperature
- 180 °C
- frying time
- 7 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Wheat flour type 550 | 100 kg |
| Zeelandia Berliner 2500 Doughnut Premix 25 kg | 25 kg |
| Oil | 7 kg |
| Yeast | 7 kg |
| Water | 52 kg |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Fondant Ready (14 kg) | 30 kg |
Method
- Dough
Mixing time on low speed: 4 minutes. Mixing time on high speed: 6 minutes. Dough temperature: 26-28°C.
- Dough
Initial proofing: 15 minutes.
- Dough
Divide the dough into pieces of 1.8 kg.
- Dough
Proof the pieces for 10 minutes.
- Dough
Divide the pieces into 30 portions, round them and place them on boards.
- Dough
Final proofing: 35 minutes in the proofer and about 20 minutes outside the proofer.
- Dough
Fry in oil (temperature 180°C) for 7 minutes, turning the doughnut over twice.
Filling: soften the cream by heating it in a microwave, in heating bursts of up to 20 seconds alternated with intensive stirring of the mass. An alternative way of softening is heating in a proofing cabinet or in a dish over a water bath. If needed, the consistency of the cream can be loosened by adding vegetable oil. Fill the cooled doughnuts.
- Glaze
Soften the fondant in a microwave and glaze the cooled doughnuts. Pipe decorative stripes of cream.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.